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Vegan Mini Strawberry Cheesecake

Abby Marie (The Balanced Whisk)
Gluten-free, plant-based, and irresistibly delicious, these mini vegan cheesecake bites are perfect for summer entertaining or as a healthy afternoon snack. And they're no-bake to boot!
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Prep Time 15 mins
30 mins
Total Time 45 mins
Course Dessert
Servings 9 cups


  • cup Nature's Eat's Walnut Flour
  • 3 tbsp preferred nut butter
  • ¼ cup maple syrup
  • cup dairy-free greek yogurt
  • ½ tsp vanilla
  • 4 large strawberries, pureed


  • Lightly spray a muffin pan; set aside.
  • Scoop about one tablespoon each into 9 cups, pressing with back of tablespoon to flatten.
  • In a medium bowl mix together yogurt, maple syrup and vanilla until smooth.
  • Evenly distribute batter on top of crusts. Top with 2-3 tbsp of strawberry puree.
  • Pop into the freezer to thicken for 30-45 minutes.